Bless his heart, Mr. Prevention thought he would do me a favor on Mother’s Day by completing our weekly shopping trip for me. He took the grocery list off the counter while I was out for a walk with the girls. The ONE time I don’t have my cell on me…

He didn’t make it past the produce section before he was calling with questions.

“What’s ‘dino’ kale?” (my shorthand for lacinato kale). He came home with 2 bunches of curly kale.

“Where do I find horseradish?” I told him near the condiments. He came home with refrigerated raw horseradish when I wanted prepared.

When I started directing him to the every week staples that I don’t bother to put on the grocery list (bananas, apples, iced coffee, baby food, La Croix, yogurt, milk, etc.), he about blew up at me. I’m sure he was repeating over and over in his head, “It’s MOTHER’S DAY…you have to be nice.”

Let me just say that while the kale was a bit of fiasco, I’m certain tomatillos and poblanos would’ve really thrown him overboard. Not that tomatillos or poblanos are anything Gucci, but in my husband’s little world…it’d put him over the edge, I’m sure.

These enchiladas came about because 1) I haven’t made enchiladas in FOREVER. Blasphemy! 2) The recipe makes a large amount – some for now and some for later (just be sure to freeze in a microwave safe baking pan). 3) Cooking Light did it right with these. The charred vegetable enchilada sauce? Yes, please!

AND…4) We can eat Mexican all day every day.

Because on Monday, Mr. Prevention came home and asked, “What’s for dinner?” I replied, “Jumbo Lump Crab Cakes with Garlic Aioli and Roasted Chickpea Kale Salads with Tahini Dressing”. DO YOU KNOW WHAT HE SAID TO ME (while I sat there and thought how nice it must be to have a spouse who cooks healthy meals most nights…)?

“Oh, I had kale salad for lunch.” I’m still not entirely sure if he was fibbing.

And this morning, he watched me prepping a big’ol pork shoulder. He asked what it was for. I told him pulled pork sandwiches. He came home, asked what was for dinner (I can’t make this up, you guys) and I gave a complete and total WTF stare and blurted out, “PULLED PORK! Do you not remember our conversation this morning!?” His response, “Oh, I had pulled pork nachos for lunch.” #facepalm

We might just have to eat Mexican every day after all. There’s no winning here, I tell ya.

Roasted Chile Verde Chicken Enchiladas

Author: 

Prep time: 

Cook time: 

Total time: 

Serves: 18 enchiladas

 

Ingredients

  • Cooking spray
  • 2 lbs tomatillos, husks removed
  • 4 poblano chiles, stems and seeds removed
  • 1 onion, quartered
  • 6 garlic cloves
  • 1 cup firmly packed fresh cilantro
  • 2 tsp ground cumin
  • 1 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 2 Tbsp olive oil
  • 3 lbs boneless, skinless chicken thighs
  • 18 (6 inch) corn tortillas
  • 6 oz reduced-fat Mexican blend cheese, shredded (about 1½ cups)

Instructions

  1. Preheat broiler to 550 degrees F. Line a baking sheet with parchment paper and place tomatillos, poblanos, onion, and garlic on prepared baking sheet. Broil for 12 minutes, turning after 6 minutes, until well charred. Transfer mixture to a blender; add cilantro, cumin, and ½ teaspoon each salt and black pepper; process until smooth.
  2. Heat oil in a Dutch oven over medium-high. Sprinkle chicken with remaining ½ teaspoon each salt and black pepper. Place chicken in a single layer in Dutch oven; cook until browned, 5 to 6 minutes. Flip and cook 2-3 minutes more; transfer to a plate.
  3. Pour tomatillo mixture into Dutch oven. Bring to a boil over medium-high heat. Return chicken to Dutch oven; reduce heat to medium-low and simmer 12 to 15 minutes. Transfer chicken to a plate; let stand 5 minutes. Set aside 2 cups tomatillo mixture. Shred chicken and return to Dutch oven with remaining sauce and toss to coat.
  4. Preheat oven to 350 degrees F. Coat 2 (11- x 7-inch) baking dishes with cooking spray. Spread ¼ cup reserved tomatillo mixture in the bottom of each dish. Spoon ¼ cup chicken mixture into each tortilla; roll to contain contents, and arrange in dishes seam side down (9 enchiladas in each). Spread ¾ cup reserved tomatillo mixture over enchiladas in each dish. Sprinkle each with ¾ cup cheese. Cover with foil and bake or freeze.
  5. If baking, bake for 15 minutes, until heated through. Change oven setting to broil and broil for 1-2 minutes or until bubbly and beginning to turn golden. Serve with plain Greek yogurt and additional cilantro, if desired.
  6. Alternately, freeze up to 2 months.

Notes

From FROZEN: Place dish in microwave. Microwave on MEDIUM for 20 minutes, until thawed. REHEAT: Cover dish with reserved foil. Bake at 350 degrees F for 25 minutes, until cheese is melted. Remove foil and cook an additional 5 minutes.

Recipe slightly adapted from Cooking Light

Nutrition Information

Serving size: 1 enchilada Calories: 234 Fat: 10.6 Carbohydrates: 13.7 Sugar: 1.5 Sodium: 339 Fiber: 2.6 Protein: 20.3 Cholesterol: 72

3.5.3226

Be well,

This article first appeared here